Handbook of Analysis and Quality Control for Fruit and Vegetable Products

Description

Handbook of Analysis and Quality Control for Fruit and Vegetable Products By S. Ranganna

About the Book : Discover the updated and enhanced edition, a comprehensive guide to analyzing and ensuring the quality of fruit and vegetable products. Responding to the overwhelming feedback from the first edition, this revised edition includes new chapters and revisions to increase its utility. Explore sampling techniques, B-group vitamins determination, and quality control methods for raw materials like sugar, salt, oils, fats, and flavoring materials. Delve into packaging materials like glass containers and flexible packaging materials. The expanded chapter on consistency now includes non-Newtonian fluids and texture of fruits and vegetables. Uncover insights into specific processed products, including frozen products, preserves, confections, pickles, chutneys, fruit juices, concentrates, and beverages. With the addition of chapters on Statistical Methods and Statistical Quality Control, this edition promises to be more useful for readers navigating the dynamic field of fruit and vegetable product analysis and quality control.